Kasha Mousaka Loaf

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Kasha Mousaka Loaf

 

 

 

Ingrediants:

 

2 large eggplants

 

Salt for the eggplants

 

Frying oil (I used almond oil but II think next time I’ll try olive oil)

 

1 medium onion, minced

 

1 teaspoon whole caraway seeds

 

½ a cup minced fresh mushrooms (I used a mixture of shitakii and oister

mushrooms)

 

1 peeled summer squash, minced

 

1 cup kasha (toasted buckwheat)

 

1½ cups water

 

1 very ripe tomato, peeled and diced

 

1 teaspoon freshly ground cumin

 

1 teaspoon salt

 

Chili powder to taste (have as least a hint of heat – it makes a swell of a

difference. I used ½ teaspoon hot paprika)

 

1/3 cup fresh cilantro leaves (if you don’t like cilantro, try fresh dill)

 

3 tablespoons grated sharp chedder cheese (or swiss cheese)

 

2 tablespoons wheat bran (or bread crumbs)

 

¼ teaspoon coursly ground black pepper

 

 

 

Instructions:

 

Preheat the oven to 200°C

 

1. Slice eggplants lengthwise to thin slices (1/3 cm thick), dust both sides

with salt and set aside for ½ hour.

 

2. Heat some oil to medium-high heat in a deep non-stick sauce pan. When hot,

but not smoking, add the onion and caraway. Fry until onion goldens. Add the

mushrooms and squash and sautee 2 more minutes. Stir in the kasha, and after a

minute or so, add the tomato. Stir-fry untill the tomato softens and starts to

dissolve. Add the water, cumin, salt and chile powder. Bring to boil, then

reduce the heat to very low. Cover tightly and cook for 15-20 minutes until

the kasha is soft and all the water is absorbed. Let cool and mix in the fresh

cilantro leaves.

 

3. Meanwhile, wash and dry the eggplant slices. Heat some oil to medium-high

heat in a non-stick frying pan and fry the slices lightly untill they pick some

broun spots on each side. Blot excess oil from fried eggplants with paper

towels.

 

4. Oil a small, non-stick rectangular deep baking trey (the kind used for

baking poppy cakes, I forgot the name of it). Spread half of the eggplant

slices on the bottom so that the entire bottom is covered. Spread the kahsa

mixture onto the eggplant layer and cover throughly with the rest of the

eggplant slices. Sprinkle on top the grated cheese, wheat bran or bread crumbs

and black pepper. Bake for 20-25 minutes. Turn the oven off and let the loaf

rest for 5-10 minutes more inside the oven. Serve hot.

 

 

 

 

 

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